Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.


In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Sous Vide

im fairly new to the site and I see a bunch of people using the Sous Vide. My question are they worth the $129 or does it take the fun out of using the BGE. I love the egg but the Sous Vide looks simple and from what I have been reading looks easy to use. Let me know what you guys think. Thanks. 
«1

Comments

  • RRPRRP Posts: 22,471
    Well, sous vide is just another way of enjoying the cooking adventure. Sometimes I just want to try something different. For instance tomorrow I'm starting spare ribs for a 36 hour swim and then Sunday evening I will finish them off on my egg for sake of bark and saucing. When the weather is particularly nasty I enjoy cooking inside sous vide. If you want to expand your cooking horizon go for a unit, though if you are not in a rush watch for sales which happen now and then. Instead of $129 I paid $99.
    L, M, S, &  Mini
    And oh yes...also a 17" BlackStone gas fired griddle! 
    Ron
    Dunlap, IL
    Re- gasketing AMERICA one yard at a time!
  • bgebrentbgebrent Posts: 17,481
    Like Ron said, wait for a sale (they are common).  I'm glad I got into it.  Tomorrows cook will be using my Anova.
    Sandy Springs & Dawsonville Ga
  • g8golferg8golfer Posts: 867
    bgebrent what are u making tomorrow? Am I invited lol 
  • bgebrentbgebrent Posts: 17,481
    g8golfer said:
    bgebrent what are u making tomorrow? Am I invited lol 
    You're always welcomed brother.  Making chicken roulade stuffed with goat cheese, arugula and sun dried tomatoes.  Wrapped in prosciutto.  I'll post it.
    Sandy Springs & Dawsonville Ga
  • Mattman3969Mattman3969 Posts: 8,354
    edited February 2017
    @bgebrent - overachiever. :) 

    -----------------------------------------


    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
  • Three racks of spares on now



    to be finished on the Egg tomorrow.  I'll never go back.

    Best used in combination with the Egg, IMHO.
    "If the world is something you accept rather than interpret, then you're susceptible to the influence of charismatic idiots." - NdGT

    "I've made a note never to piss you two off." - Stike


  • SGHSGH Posts: 25,194
    edited February 2017
    I'll never go back.

    To being heterosexual?  ;)





    Sorry, I couldn't resist =)

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    Arsenal-Just a small wore out and broken down Weber kettle. No other means to cook at all.
    Virtus Junxit Mors Non Separabit
    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought in ones mind, that they already have it all figured out. 
  • SGH said:
    I'll never go back.

    To being heterosexual?  ;)





    Sorry, I couldn't resist =)
    Seek therapy brother, you need it.
    "If the world is something you accept rather than interpret, then you're susceptible to the influence of charismatic idiots." - NdGT

    "I've made a note never to piss you two off." - Stike


  • SGHSGH Posts: 25,194
    Seek therapy brother, you need it.
    No. If I'm wrong, I don't want to be right =)

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    Arsenal-Just a small wore out and broken down Weber kettle. No other means to cook at all.
    Virtus Junxit Mors Non Separabit
    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought in ones mind, that they already have it all figured out. 
  • bgebrentbgebrent Posts: 17,481
    @bgebrent - overachiever. :) 
    You're a piece of work.  If ever I can find that diamond plate I might be able to give you a run for your money  ;)
    Sandy Springs & Dawsonville Ga
  • RRPRRP Posts: 22,471
    Three racks of spares on now



    to be finished on the Egg tomorrow.  I'll never go back.

    Best used in combination with the Egg, IMHO.
    OK - please enlighten me as this is the first time I'm trying sous vide with my spare ribs. I plan to go 36 hours at 140º. Then on my large egg at 300º direct for 1 hour to form bark (30 min) and then sauced for 30 min. That going to work or spell disaster? BTW I even am trying something different and have rubbed half racks tonight and then vacuumed them down in individual Food Saver bag sleeves for the swim time!
    L, M, S, &  Mini
    And oh yes...also a 17" BlackStone gas fired griddle! 
    Ron
    Dunlap, IL
    Re- gasketing AMERICA one yard at a time!
  • Sous vide makes steak foolproof, and that goes for tri-tip as well. Sometimes tri-tip is just chewy, and however it's cooked doesn't matter. But sous vide it first and then reverse sear it...and it's like buttah.
    Judy in San Diego
  • bgebrentbgebrent Posts: 17,481
    The true forte of SV is Pork chops and chicken breasts.  Followed shortly thereafter by veggies and potatoes.  Steak other than a tri tip, not so much.  Buy one and post up brother!
    Sandy Springs & Dawsonville Ga
  • JohnInCarolinaJohnInCarolina Posts: 12,871
    edited February 2017
    RRP said:
    Three racks of spares on now



    to be finished on the Egg tomorrow.  I'll never go back.

    Best used in combination with the Egg, IMHO.
    OK - please enlighten me as this is the first time I'm trying sous vide with my spare ribs. I plan to go 36 hours at 140º. Then on my large egg at 300º direct for 1 hour to form bark (30 min) and then sauced for 30 min. That going to work or spell disaster? BTW I even am trying something different and have rubbed half racks tonight and then vacuumed them down in individual Food Saver bag sleeves for the swim time!
    Ron that's quite a bit longer than I do them.  I do 18 hrs at 147.  The finish on the Egg is similar to what you have planned, but not as long.  I go 350 indirect for about 10-20 min meat side down to get some bark, then flip and finish in about another 30.  I would just be concerned that at 300 direct for that long you might burn them, so I would just monitor them.

    Longest I have done is 24 hrs, and they were too tender.  I'd back way off your time but it's good to have a point of reference.  Let me know how they turn out.
    "If the world is something you accept rather than interpret, then you're susceptible to the influence of charismatic idiots." - NdGT

    "I've made a note never to piss you two off." - Stike


  • RRPRRP Posts: 22,471
    edited February 2017
    RRP said:
    Three racks of spares on now



    to be finished on the Egg tomorrow.  I'll never go back.

    Best used in combination with the Egg, IMHO.
    OK - please enlighten me as this is the first time I'm trying sous vide with my spare ribs. I plan to go 36 hours at 140º. Then on my large egg at 300º direct for 1 hour to form bark (30 min) and then sauced for 30 min. That going to work or spell disaster? BTW I even am trying something different and have rubbed half racks tonight and then vacuumed them down in individual Food Saver bag sleeves for the swim time!
    Ron that's quite a bit longer than I do them.  I do 18 hrs at 147.  The finish on the Egg is similar to what you have planned, but not as long.  I go 350 indirect for about 10-20 min meat side down to get some bark, then flip and finish in about another 30.  I would just be concerned that at 300 direct for that long you might burn them, so I would just monitor them.

    Longest I have done is 24 hrs, and they were too tender.  I'd back way off your time but it's good to have a point of reference.  Let me know how they turn out.
    Thanks for the advice! I will back off and do them for less time and higher. My approach was just flying based on faulty memory of what I thought I had read before!
    L, M, S, &  Mini
    And oh yes...also a 17" BlackStone gas fired griddle! 
    Ron
    Dunlap, IL
    Re- gasketing AMERICA one yard at a time!
  • StormbringerStormbringer Posts: 1,394
    edited February 2017
    @g8golfer the sous vide compliments the BGE, rather than replace. Rather than being a panacea, it's another culinary device that, when used correctly and in conjunction with the rest of the kitchen arsenal, can bring out the best in your meal.

    By complete co-incidence, I blogged about my first sous vide experiences yesterday, feel free to check it out.

    https://www.thecooksdigest.com/2017/02/17/experiences-with-sous-vide-cooking/

    I do a lot of veg in the sous vide, I believe that it keeps the nutrients in the item rather than have it disperse into the boiling water in a pan.


    Large BGE and MMX, both with platesetter and cast iron grid. Superpeel for pizza, iDevice for temperature.
    Cooking on the large in deepest, darkest England since Oct 2015. MMX added to the family Mar 2016.
    --------------------------------------------------------------
    | My food blog ... BGE and other stuff http://www.thecooksdigest.com
    --------------------------------------------------------------


  • RRPRRP Posts: 22,471
    RRP said:
    RRP said:
    Three racks of spares on now



    to be finished on the Egg tomorrow.  I'll never go back.

    Best used in combination with the Egg, IMHO.
    OK - please enlighten me as this is the first time I'm trying sous vide with my spare ribs. I plan to go 36 hours at 140º. Then on my large egg at 300º direct for 1 hour to form bark (30 min) and then sauced for 30 min. That going to work or spell disaster? BTW I even am trying something different and have rubbed half racks tonight and then vacuumed them down in individual Food Saver bag sleeves for the swim time!
    Ron that's quite a bit longer than I do them.  I do 18 hrs at 147.  The finish on the Egg is similar to what you have planned, but not as long.  I go 350 indirect for about 10-20 min meat side down to get some bark, then flip and finish in about another 30.  I would just be concerned that at 300 direct for that long you might burn them, so I would just monitor them.

    Longest I have done is 24 hrs, and they were too tender.  I'd back way off your time but it's good to have a point of reference.  Let me know how they turn out.
    Thanks for the advice! I will back off and do them for less time and higher. My approach was just flying based on faulty memory of what I thought I had read before!
    I just went back to your August 2015 thread and I see you did a 4 four cold rest so now I have changed my plans accordingly. Now onward with 18 hrs at 147, rest for 4 and finish indirect at 350. GOT IT!
    L, M, S, &  Mini
    And oh yes...also a 17" BlackStone gas fired griddle! 
    Ron
    Dunlap, IL
    Re- gasketing AMERICA one yard at a time!
  • RRP said:
    RRP said:
    RRP said:
    Three racks of spares on now



    to be finished on the Egg tomorrow.  I'll never go back.

    Best used in combination with the Egg, IMHO.
    OK - please enlighten me as this is the first time I'm trying sous vide with my spare ribs. I plan to go 36 hours at 140º. Then on my large egg at 300º direct for 1 hour to form bark (30 min) and then sauced for 30 min. That going to work or spell disaster? BTW I even am trying something different and have rubbed half racks tonight and then vacuumed them down in individual Food Saver bag sleeves for the swim time!
    Ron that's quite a bit longer than I do them.  I do 18 hrs at 147.  The finish on the Egg is similar to what you have planned, but not as long.  I go 350 indirect for about 10-20 min meat side down to get some bark, then flip and finish in about another 30.  I would just be concerned that at 300 direct for that long you might burn them, so I would just monitor them.

    Longest I have done is 24 hrs, and they were too tender.  I'd back way off your time but it's good to have a point of reference.  Let me know how they turn out.
    Thanks for the advice! I will back off and do them for less time and higher. My approach was just flying based on faulty memory of what I thought I had read before!
    I just went back to your August 2015 thread and I see you did a 4 four cold rest so now I have changed my plans accordingly. Now onward with 18 hrs at 147, rest for 4 and finish indirect at 350. GOT IT!
    Perfect Ron!
    "If the world is something you accept rather than interpret, then you're susceptible to the influence of charismatic idiots." - NdGT

    "I've made a note never to piss you two off." - Stike


  • westernbbqwesternbbq Posts: 2,310
    sous vide helped me achieve perfection with steak, chicken, scallops and salmon....

    The biggest surprise i had with sv cooking so far is that it helps me thaw food to the perfect temperature, so the other day when kids demanded steak, i threw a couple of frozen new yorks in a bag and into the circulator bath...got the minimax fired up, made the side dishes ans by the time all that was done, approx an hour, the steaks were at perfect temperature.  No more two day fridge thaw

    Sv will be perfect for sausage too so i am looking forward to that....
  • g8golferg8golfer Posts: 867
    Well I couldn't resist so I bought one on Amazon and it should be here Monday. Can't wait to give it a run and I will post pics. Thanks for the input. 
  • RRP said:
    RRP said:
    RRP said:
    Three racks of spares on now



    to be finished on the Egg tomorrow.  I'll never go back.

    Best used in combination with the Egg, IMHO.
    OK - please enlighten me as this is the first time I'm trying sous vide with my spare ribs. I plan to go 36 hours at 140º. Then on my large egg at 300º direct for 1 hour to form bark (30 min) and then sauced for 30 min. That going to work or spell disaster? BTW I even am trying something different and have rubbed half racks tonight and then vacuumed them down in individual Food Saver bag sleeves for the swim time!
    Ron that's quite a bit longer than I do them.  I do 18 hrs at 147.  The finish on the Egg is similar to what you have planned, but not as long.  I go 350 indirect for about 10-20 min meat side down to get some bark, then flip and finish in about another 30.  I would just be concerned that at 300 direct for that long you might burn them, so I would just monitor them.

    Longest I have done is 24 hrs, and they were too tender.  I'd back way off your time but it's good to have a point of reference.  Let me know how they turn out.
    Thanks for the advice! I will back off and do them for less time and higher. My approach was just flying based on faulty memory of what I thought I had read before!
    I just went back to your August 2015 thread and I see you did a 4 four cold rest so now I have changed my plans accordingly. Now onward with 18 hrs at 147, rest for 4 and finish indirect at 350. GOT IT!
    Perfect Ron!
    This is the preferred way at my house. StLouis rack in the bath at 147º for about 18 hours then into the ice bath/fridge until ready to hit the 300ºF egg indirect. The chill will allow a smoke ring and if you decide to wait a few days, the sealed ribs in the bag will keep in the fridge just fine. 
    Lately, I've prep'd the ribs when purchased. Some rub, sauce and into the food saver bag. This way they go right into the ANOVA bath directly from the freezer. 
    @JohnInCarolina - do you cover that cambro?
    Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!

  • This is the preferred way at my house. StLouis rack in the bath at 147º for about 18 hours then into the ice bath/fridge until ready to hit the 300ºF egg indirect. The chill will allow a smoke ring and if you decide to wait a few days, the sealed ribs in the bag will keep in the fridge just fine. 
    Lately, I've prep'd the ribs when purchased. Some rub, sauce and into the food saver bag. This way they go right into the ANOVA bath directly from the freezer. 
    @JohnInCarolina - do you cover that cambro?
    Have to cover it, otherwise the evaporative cooling makes the water disappear - no bueno!

    I don't add sauce but I do the same thing you do when I have extra racks - prep and put in the freezer.  It works like a champ!
    "If the world is something you accept rather than interpret, then you're susceptible to the influence of charismatic idiots." - NdGT

    "I've made a note never to piss you two off." - Stike


  • edited February 2017
    You guys and your peer pressure, I have 2 racks going in the bath momentarily now as well.  There may be a fresh batch of burbon slushies in the freezer also. Tomorrow will be a good day  =)


    Parker, Colorado
  • HogHeavenHogHeaven Posts: 298
    edited February 2017
    There's so many things to do in the SV bathtub... poaching eggs (shell on) for Eggs Benedict is easy. Hamburgers are easy. Tri-Tips are much better SV'ed and seared on my charcoal starter.


  • I don't add sauce but I do the same thing you do when I have extra racks - prep and put in the freezer.  It works like a champ!
    Figured the lid was off for photographic purposes....SWMBO is a sauce on ribs kinda gal, so her "bag of bones" has some sauce on them, mine the more straight up approach. 45ml of sauce per rack does make a difference in the final product, adds some flavour during the long soak. Finish with the same sauce of course. 
    Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
  • danv23danv23 Posts: 828
    Sous vide makes steak foolproof, and that goes for tri-tip as well. Sometimes tri-tip is just chewy, and however it's cooked doesn't matter. But sous vide it first and then reverse sear it...and it's like buttah.
    Can you detail your tri tip SV cook please?

    The Dude: This is a very complicated case, Maude. You know, a lotta ins, lotta outs, lotta what-have-you's. And, uh, lotta strands to keep in my head, man. Lotta strands in old Duder's head. Luckily I'm adhering to a pretty strict, uh, drug regimen to keep my mind, you know, limber.

    Walter Sobchak: Nihilists! *uck me. I mean, say what you want about the tenets of National Socialism, Dude, at least it's an ethos. 

    Cumming, GA

    Eggs - XL, L, Small

    Gasser - Weber Summit 6 Burner

  • westernbbqwesternbbq Posts: 2,310
    Sous vide makes steak foolproof, and that goes for tri-tip as well. Sometimes tri-tip is just chewy, and however it's cooked doesn't matter. But sous vide it first and then reverse sear it...and it's like buttah.
    thanks for the heads up on tri tip!  How long add to what temperature
  • bgebrentbgebrent Posts: 17,481
    Sous vide makes steak foolproof, and that goes for tri-tip as well. Sometimes tri-tip is just chewy, and however it's cooked doesn't matter. But sous vide it first and then reverse sear it...and it's like buttah.
    thanks for the heads up on tri tip!  How long add to what temperature
    125 for 60-90 minutes then reverse sear way hot on your egg.
    Sandy Springs & Dawsonville Ga
  • Judy MayberryJudy Mayberry Posts: 2,001
    edited February 2017
    @danv23 and @westernbbq: I cut my tri-tips in half for my own convenience, there's only two of us, but probably it works for a whole one. I treat it like steak...130° F. for 1 to 2 hours (depends on whether it's the thin or thick end, for me). Season it before SV-ing it, or not. DON'T overcook it when reverse searing! Keep flipping it so all sides are seared and use that Thermapen. I aim for a finished 130° F., but with the uneven thickness at the small end, it's a guess.
    Judy in San Diego
  • HogHeavenHogHeaven Posts: 298
    edited February 2017
    @danv23 and @westernbbq: I cut my tri-tips in half for my own convenience, there's only two of us, but probably it works for a whole one. I treat it like steak...130° F. for 1 to 2 hours (depends on whether it's the thin or thick end, for me). Season it before SV-ing it, or not. DON'T overcook it when reverse searing! Keep flipping it so all sides are seared and use that Thermapen. I aim for a finished 130° F., but with the uneven thickness at the small end, it's a guess.
    When SV cooking a Tri-Tip roast - TIME... is your tenderizer.

    IMHO a 2 hour SV cook at 131° on a Tri-Tip roast is under cooked, the meat is too tough. From experience I can say that a 24 hour cook at 131° on a Tri-Tip roast is over cooked, the meat becomes to mushy! 

    Being a californian where tri-tip is abundant and having experimented on SVing many Tri-Tip roasts... I can say that 12 to 15 hours is the sweet spot - at 131°.  After it is seared it will be as tender as a filet mignon. I like to serve it with a bernaise sauce. 

    I sear them either in a cast iron skillet or on my charcoal starter with a BBQ grate over it. 
Sign In or Register to comment.
Click here for Forum Use Guidelines.